Bonsai

Recipe

  1. For the Hazelnut Rice Krispy:
  2. For the Hazelnut Sponge:
  3. For the Yuzu Cremeux:
  4. For the Alunga Milk Chocolate Glaze:
  5. For the Alunga Milk Chocolate Mousse:
  6. For the Hazelnut Caramel:
  7. For the Assembly:

Products

Nut Pastes - Hazelnut Praline/Paste - 35# pail

Nut Butters - Hazelnut Butter - Six 6.5# can

For the Hazelnut Rice Krispy:

ingredients preparation
  1. Melt zephyr and cocoa butter at 35ºC.
  2. Add hazelnut praline with hazelnut paste and crunched fleur de sel.
  3. Finish with the rice krispies and the toasted hazelnuts.

For the Hazelnut Sponge:

ingredients preparation
  1. Whip the hazelnut paste with butter.
  2. Whip the yolks with sugar 1.
  3. Incorporate flour with the AP flour (sifted).
  4. Add the hazelnut paste and butter mix.
  5. Finish with the meringue.
  6. Sprinkle with toasted hazelnuts.
  7. Bake at 175ºC for 9 minutes with the vent closed.

For the Yuzu Cremeux:

ingredients preparation
  • 56g
    yuzu juice
  • 63g
    mango puree
  • 38g
    mandarin juice
  • 174g
    whole eggs
  • 18g
    gelatin mass *6
  • 128g
    CB Zephyr, 34%
  • 23g
    CB Cocoa butter
  1. Combine purees together.
  2. Add whole eggs and bring to a boil.
  3. Add gelatin mass.
  4. Pour over Zephyr and cocoa butter.
  5. Burr mix and cast.

For the Alunga Milk Chocolate Glaze:

ingredients preparation
  • 86g
    water
  • 172g
    sugar
  • 172g
    glucose DE38
  • 114g
    condensed milk
  • 80g
    gelatin mass
  • 176g
    CB Alunga
  1. Combine the water, sugar, and glucose. Cook at 103ºC.
  2. Add condensed milk and gelatin mass.
  3. Pour over the Alunga.
  4. Burr mix and chill.
  5. Melt at 32ºC, burr mix and use.

For the Alunga Milk Chocolate Mousse:

ingredients preparation
  • 108g
    Whole milk
  • 108g
    heavy cream
  • 43g
    yolks
  • 43g
    gelatin mass *6
  • 323g
    Alunga
  • 375g
    heavy whipped cream
  1. Make an Anglaise with whole milk, heavy cream, and yolks.
  2. Add the gelatin mass.
  3. Pour over the milk chocolate and burr mix to make a ganache.
  4. Cool down to 35ºC.
  5. Fold the soft heavy whipped cream.

For the Hazelnut Caramel:

ingredients preparation
  1. Cook the sugar and the glucose until a brown color.
  2. Deglaze with the hot heavy cream, sea salt, and cook at 110ºC.
  3. Add hazelnut paste, butter, and the Gelatin mass.
  4. Burr mix and cast.

For the Assembly:

Molds needed:

Individual: Silkomart SF248

Entremet: Pavoni KE034
  1. Cast the rice krispy in a 3 mm frame and cut at 13 cm x 30 cm.
  2. In a frame, bake the hazelnut sponge.
  3. Top with the hazelnut caramel and then the yuzu cremeux.
  4. Cut this insert at 11 cm x 2 cm for individual petit gateau and then at 18 cm x 6.5 cm for the entremets.
  5. Freeze and glaze.
  6. Dispose on top of the Hazelnut rice krispy.
  7. Decorate as needed.